Coconut Vegan Curry Recipe
A semi-sweet curry with pumpkin, cauliflower, squash, & seasonal vegetables.
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Ingredients
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Vegetables
Curry Base
Garnish
Method
Preparation
- 1
Prepare the Vegetables
Dice the pumpkin, butternut squash, and red bell pepper, slice the carrot, and trim the green beans. Cut the cauliflower into florets.
Cooking
- 2
Sauté Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, sauté for 2-3 minutes until fragrant.
- 3
Add Vegetables
Add the diced pumpkin, cauliflower, butternut squash, carrot, red bell pepper, and green beans to the pot. Stir well to combine and cook for 5-7 minutes.
- 4
Create the Curry Base
Pour in the coconut milk and vegetable broth. Stir in the curry powder, soy sauce, and maple syrup. Bring to a gentle simmer.
- 5
Season the Curry
Season the curry with salt and black pepper to taste. Allow it to simmer for 15-20 minutes, or until the vegetables are tender and the flavors meld.
Serving
- 6
Garnish and Serve
Serve the curry in bowls, garnished with fresh cilantro and lime wedges on the side.